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The keto diet has surged in popularity over recent years, captivating health enthusiasts and food lovers alike. This low-carb, high-fat dietary approach is praised for its potential benefits, including weight loss, improved energy levels, and enhanced mental clarity. As more people seek delicious ways to enjoy desserts without compromising their keto lifestyle, recipes like the Zesty Keto Lemon Bliss Pound Cake have emerged as delightful options. This cake not only satisfies your sweet tooth but also complements the principles of the keto diet, making it a guilt-free indulgence.

Keto Lemon Pound Cake

Discover the ultimate guilt-free indulgence with the Zesty Keto Lemon Bliss Pound Cake! This delicious dessert embraces the principles of the keto diet, delivering a refreshing burst of lemon flavor while keeping carbs low. Made with quality ingredients like almond flour and erythritol, it perfectly balances sweetness and tartness. Ideal for any occasion, this cake is sure to impress both keto followers and food lovers alike. Enjoy a slice of healthy bliss!
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Ingredients
  

2 cups almond flour

1/2 cup erythritol (or preferred keto sweetener)

1/4 cup coconut flour

1/2 cup unsalted butter, softened

4 large eggs

1/2 cup unsweetened almond milk

1 tbsp lemon zest (about 1 large lemon)

1/4 cup fresh lemon juice (about 1 large lemon)

2 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or line it with parchment paper for easy removal after baking.

    Mix Dry Ingredients: In a medium bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt until well combined. Set aside.

      Cream Butter and Sweetener: In a large mixing bowl, use an electric mixer to cream the softened butter with erythritol until light and fluffy (about 3-4 minutes).

        Add Eggs and Flavors: Add in the eggs, one at a time, mixing well after each addition. Follow with the lemon zest, lemon juice, and vanilla extract, mixing until fully incorporated.

          Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the almond milk. Start and end with the dry ingredients, mixing until just combined. Avoid overmixing.

            Pour Batter into Pan: Pour the batter into the prepared loaf pan and spread it evenly.

              Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.

                Cool Down: Once baked, remove from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

                  Serve and Enjoy: Slice your keto lemon pound cake and serve plain or topped with sugar-free lemon glaze or whipped cream for an extra indulgent treat!

                    Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 10 slices